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Microbiological Changes, Shelf-Life and Nutritional Value of Ice-Stored Thicklip Grey Mullet (Chelon labrosus).

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Title: Microbiological Changes, Shelf-Life and Nutritional Value of Ice-Stored Thicklip Grey Mullet (Chelon labrosus).
Authors: Parlapani, Foteini F.1 (AUTHOR) fwparlap@uth.gr, Kelepouri, Aikaterini1 (AUTHOR), Psofakis, Pier1 (AUTHOR), Kokioumi, Despoina1 (AUTHOR), Kokokiris, Lambros E.2 (AUTHOR), Karapanagiotidis, Ioannis T.1 (AUTHOR), Boziaris, Ioannis S.1 (AUTHOR)
Source: Journal of Aquatic Food Product Technology. 2021, Vol. 30 Issue 5, p517-525. 9p.
Subjects: Gray mullets, Species diversity, Microorganism populations, Food security, Nutritional value
Abstract: The aim of this study was to monitor quality changes and estimate the shelf-life of the thicklip grey mullet (Chelon labrosus), a candidate species for the diversification of the world aquaculture production, during ice storage. Differences in shelf-life, microbial populations and TVB-N values were observed for fish caught in different months, but proximate composition did not differ between months. Based on sensory attributes, the shelf-life was 7 and 8 days for fish caught in October and December, respectively, when the APC was ca. 7.5–8.0 logs and Pseudomonas and/or H2S producing bacteria was 7.0–7.5 logs. TVB-N did not exceed 22 mg per 100 g throughout the storage. The moisture ranged from 73.7% to 78.3%, the protein content from 20.5% to 24.9%, the lipid content from 0.29% to 1.42% and the gross energy from 4.86 to 5.91 kJ g−1 of wet weight. Overall, this study provides stakeholders useful information for the quality of this fish species, contributing to food and nutritional security. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:The aim of this study was to monitor quality changes and estimate the shelf-life of the thicklip grey mullet (Chelon labrosus), a candidate species for the diversification of the world aquaculture production, during ice storage. Differences in shelf-life, microbial populations and TVB-N values were observed for fish caught in different months, but proximate composition did not differ between months. Based on sensory attributes, the shelf-life was 7 and 8 days for fish caught in October and December, respectively, when the APC was ca. 7.5–8.0 logs and Pseudomonas and/or H2S producing bacteria was 7.0–7.5 logs. TVB-N did not exceed 22 mg per 100 g throughout the storage. The moisture ranged from 73.7% to 78.3%, the protein content from 20.5% to 24.9%, the lipid content from 0.29% to 1.42% and the gross energy from 4.86 to 5.91 kJ g−1 of wet weight. Overall, this study provides stakeholders useful information for the quality of this fish species, contributing to food and nutritional security. [ABSTRACT FROM AUTHOR]
ISSN:10498850
DOI:10.1080/10498850.2021.1900968